Description
A classic Louisiana Seafood Gumbo combining rich homemade roux, tender chicken, smoky andouille sausage, and fresh seafood in a deeply flavorful, spiced broth. This hearty dish is simmered to perfection and traditionally served over white rice, capturing the essence of Cajun and Creole cooking.
Ingredients
Scale
Roux
- 1 cup vegetable oil
- 1 cup all-purpose flour
Meat and Seafood
- 1 lb boneless skinless chicken thighs
- 1 lb andouille sausage, sliced
- 1 lb blue crab, cleaned and cut into pieces
- 1 lb shrimp, peeled and deveined
Vegetables and Aromatics
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
Liquids and Seasonings
- 6 cups seafood or chicken stock
- 2 bay leaves
- 3 tsp Cajun seasoning
- 1 tsp dried thyme
- Salt and pepper to taste
Fresh Herbs and Garnish
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
To Serve
- Cooked white rice
Instructions
- Make the Roux: In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually add the flour while stirring constantly to prevent lumps and burning. Continue stirring until the roux reaches a dark brown color, about 20-30 minutes, developing the base flavor of the gumbo.
- Season and Sear the Chicken: Season the chicken thighs with salt, pepper, and Cajun seasoning. In the same pot, sear the chicken on each side until golden brown. Remove the chicken from the pot and set aside for later.
- Cook the Vegetables and Sausage: Add the chopped onions, green bell pepper, and celery to the pot. Sauté for 5-10 minutes until the vegetables are tender. Stir in the minced garlic and cook for an additional 1-2 minutes. Then add the sliced andouille sausage and cook until it begins to brown, infusing the gumbo with smoky flavor.
- Build the Gumbo: Return the seared chicken to the pot. Add the seafood or chicken stock, bay leaves, Cajun seasoning, dried thyme, salt, and pepper. Stir well to combine all ingredients into a flavorful broth.
- Simmer the Gumbo: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 50 minutes, stirring occasionally to meld the flavors and tenderize the chicken.
- Add the Seafood: Incorporate the blue crab and shrimp into the pot. Continue simmering for another 15-20 minutes until the seafood is fully cooked and flavors meld beautifully.
- Finish the Gumbo: Stir in the chopped green onions and fresh parsley to add brightness and freshness. Adjust the seasoning with additional salt, pepper, or Cajun seasoning if needed.
- Serve: Ladle the hot gumbo over servings of cooked white rice. Enjoy the rich and hearty flavors of this authentic Louisiana dish.
Notes
- Be patient when making the roux—stir constantly to avoid burning and achieve the perfect dark brown color for deep flavor.
- You can substitute oysters for or add to the seafood mix if desired.
- If blue crab is unavailable, substitute with crab legs or lump crab meat.
- Adjust the level of Cajun seasoning to suit your spice preference.
- Serve with crusty French bread for a complete Cajun meal experience.
